From the Editor, Leigh O’Connor.
Some dishes can’t be rushed. The magic of slow cooking lies in its patience - allowing flavours to deepen, textures to tenderise and aromas to fill the kitchen. It’s a technique that spans cultures, from the rich, velvety depths of a French cassoulet to the slow-simmered warmth of a Sri Lankan curry.
Every hour spent bubbling away on the stove or roasting to perfection in the oven only enhances the final result - bold, complex and utterly comforting.
As the weather cools, there’s no better time to embrace the low-and-slow approach. This week, we’re diving into the dishes that thrive with time, exploring the techniques, traditions and secrets behind some of the world’s most flavour-packed, slow-cooked masterpieces. Whether you’re braising, stewing, or roasting, these are the meals worth waiting for.
We dish up five slow-cooked recipes every man should master from lamb korma to lentil and veggie stew…there is a dish here to satisfy every appetite come weeknight dinner time; what goes better with a hearty, comforting meal than a glass of wine?
Discover the buzz and energy of New Zealand during wine vintage season in the first of a two-part series unearthing some of Aotearoa’s best wineries from the North to South Island. The 2025 vintage is shaping up to be a real standout, from Marlborough’s Sauvignon Blanc-filled valleys to Central Otago’s cool-climate Pinot Noir slopes, the harvest has been a blend of sunny days and cool, crisp nights.
Known for its world-class wines, the Hawke’s Bay comes to life between March and April, when grapes are picked at peak ripeness to bottle the very best of the season. The warm days and cool nights create the perfect conditions for bold Merlots, silky Cabernets and vibrant, tropical Chardonnays.
Josh Hingston discovered the joy of cooking in his Grandma’s kitchen where he was inspired by her advocacy for sustainable practices, local sourcing and ingredients.
"I was born in Bendigo and immersed in a rich tapestry of flavours from an early age. The vibrant aromas of my Grandma’s cooking and the stories behind each dish sparked a lifelong passion for cooking,” he tells AGFG in this week’s Chef Chat.
He now finds himself overseeing the kitchens at The Long Pavilion at qualia and Pebble Beach restaurant on Hamilton Island where diners can take in breathtaking views of the Whitsundays right in the heart of the Barrier Reef.
Describing his style as nostalgia meets innovation, comforting and adventurous, Josh aims to evoke cherished memories with every bite, sprinkled with unexpected flavour bombs that thrill the senses. Check out his recipe for Black Forest cake and indulge in layers of decadence – think chocolate and cherries!
Planning an escape for the Easter long weekend? Spicers Retreats have a delicious line-up of foodie experiences across the Queensland and NSW retreats for both inhouse guests and day-trippers. Don’t miss our roundup of where to find chocolate-fuelled Easter High Teas through to seafood degustation dinners, designed for both couples and families.
Let’s savour the season and take a slow approach to wining and dining this week…
